Save There's something about the sound of a perfectly seared steak hitting a hot skillet that makes everything else fade away. A few years back, I was rushing to put together dinner for friends who were stopping by unexpectedly, and I realized I didn't have time for a full sit-down meal. So I grabbed a sirloin from the freezer, cut it into chunks, and threw together these garlic butter bites in the time it took to set the table. One bite and my friends asked if I'd been planning a fancy dinner all along—that's when I knew I'd stumbled onto something special.
I made these for my sister's book club gathering once, and she served them in little bowls with crusty bread for dipping. Everyone was so focused on soaking up that buttery sauce that the conversation actually paused—not in an awkward way, but in that reverent way that tells you something is really, truly good. Since then, these bites have become my go-to move whenever I want to feel like I'm doing something impressive without actually breaking a sweat in the kitchen.
Ingredients
- Sirloin steak, 1.5 lbs cut into 1-inch cubes: Cut them as evenly as you can so they cook at the same speed; uneven pieces mean some get overdone while others stay rare.
- Kosher salt and black pepper: Season generously before searing—this is your only chance to build crust.
- Unsalted butter, 3 tbsp: Unsalted gives you control; salted butter can tip the sauce over the edge into too-salty territory.
- Fresh garlic, 4 cloves minced fine: Mince it yourself right before cooking so it's fragrant and bright, not dusty from a jar.
- Fresh parsley, 1 tbsp chopped: This small handful of green lifts the whole dish from rich to balanced.
- Crushed red pepper flakes, 1/2 tsp optional: A tiny pinch wakes up your palate without overwhelming the beef.
- Olive oil, 1 tbsp: Use a good quality oil with a high smoke point so it doesn't burn during the sear.
Instructions
- Dry your steak and season:
- Pat the cubes completely dry with paper towels—moisture is the enemy of browning. Season them generously with salt and pepper and let them sit for a minute so the seasoning sticks.
- Get your pan screaming hot:
- Heat the skillet over high heat until a drop of water sizzles and evaporates immediately. Add the olive oil and swirl it around until it shimmers.
- Sear without fussing:
- Place the steak cubes in a single layer—don't crowd the pan or they'll steam instead of sear. Leave them completely still for 2 minutes to build a golden crust, then flip and brown the other sides for 2-3 minutes more for medium-rare.
- Rest and make room:
- Transfer the seared bites to a plate and loosely cover with foil. Don't stress about them cooling down; they'll carryover cook while you make the sauce.
- Build the garlic butter:
- Lower the heat to medium-low and add the butter to the pan. Once it melts and foams, add your minced garlic and listen for that gentle sizzle—the second it smells incredible, you're done. Garlic burns in a heartbeat, so 30 seconds is all you need.
- Bring it home:
- Return the steak bites to the skillet and toss them in that silky sauce. Shower them with fresh parsley and a crack of red pepper flakes if you're feeling it, then serve right away with all that buttery sauce spooned over top.
Save My kid took one bite and declared these were "basically fancy steak candy." That moment made me realize that simple, well-executed food often matters more than anything complicated. These bites are proof that you don't need a long ingredient list or complicated steps to make something memorable.
Picking Your Cut
Sirloin is lean, affordable, and quick to cook—perfect for this method. If you want a richer bite, ribeye or New York strip will deliver more marbling and fat, though they'll cost more. I've made these with all three, and honestly, the butter sauce is so good that the cut matters less than you'd think. The key is cutting everything to the same size so nothing gets overlooked or overcooked.
The Sauce Is Everything
This isn't a heavy cream sauce or a complicated reduction—it's just butter, garlic, and the gorgeous fond left behind from searing. That fond is pure flavor, and the butter and garlic pick it right up. If you want to amp it up, a squeeze of fresh lemon juice brightens it, or a dash of Worcestershire adds a savory depth that makes people wonder what your secret ingredient is.
Ways to Serve and Store
Serve these hot over creamy mashed potatoes, alongside roasted vegetables, or with crusty bread to soak up every drop of sauce. They're also incredible over rice, nestled in a salad, or even piled onto a buttered baguette for fancy sandwiches. Leftovers reheat beautifully in a low oven or even a quick pan reheat—the sauce stays glossy and the meat stays tender.
- Make double and refrigerate for meal prep; they keep for up to 3 days and taste just as good the next day.
- If you're serving as an appetizer, thread each bite onto a toothpick for easy grabbing.
- Pair with something bright like a green salad or pickled vegetables to cut through the richness.
Save These garlic butter steak bites have become my secret weapon for weeknights that need a little spark. They're the kind of food that reminds you why you love cooking in the first place.
Recipe FAQs
- → What cut of steak works best?
Sirloin steak cubes are recommended for their balance of tenderness and flavor, but ribeye or New York strip can be used.
- → How do you avoid overcooking the steak bites?
Sear the steak cubes in a hot skillet for about 2-3 minutes per side without overcrowding to ensure a juicy medium-rare finish.
- → Can I add spice to the garlic butter sauce?
Yes, adding crushed red pepper flakes brings a subtle heat without overpowering the buttery garlic flavor.
- → What sides pair well with this dish?
It pairs beautifully with crusty bread, mashed potatoes, or steamed vegetables for a balanced meal.
- → Is this dish suitable for gluten-free diets?
Absolutely, as long as all ingredients, especially butter, are gluten-free, it's a safe and tasty option.